In a mixing bowl, combine 1 ½ cups of all-purpose flour, ½ cup of powdered sugar, and a pinch of salt. Cut in ½ cup of chilled unsalted butter using a pastry cutter until the mixture resembles coarse crumbs. Press the mixture into a tart pan. Chill in the refrigerator for 30 minutes, then preheat your oven to 375°F (190°C) and bake for 15-20 minutes or until golden brown.

Once the crust is baked, allow it to cool fully.

In a saucepan, combine 1 cup of heavy cream and 1 cup of whole milk over medium heat, bringing it just to a simmer.

Whisk together 4 egg yolks and ¼ cup of cornstarch until smooth. Gradually pour the hot milk mixture into the egg yolks while whisking continuously to prevent curdling.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5-7 minutes.

Remove from heat and stir in vanilla bean seeds or 1 teaspoon of vanilla extract.

Cool slightly and pour into the pre-baked pastry crust. Smooth the top and cover with plastic wrap. Refrigerate for at least 2 hours.

After the custard is set, remove the tart from the refrigerator and arrange fresh, sliced strawberries on top.

Heat ¼ cup of apricot jam until liquid and brush it over the strawberries.

Slice the tart carefully and serve chilled, optionally dusted with powdered sugar.